Lemon poppyseed cake in a jar

Yield: 7 Servings

Measure Ingredient
2⅔ cup Sugar
⅔ cup Shortening
4 Eggs
½ cup Fresh lemon juice
¼ cup Water
3 tablespoons Grated lemon rind
1 teaspoon Lemon extract
½ cup Poppy seeds
3½ cup Flour
1 teaspoon Baking powder
2 teaspoons Baking soda
1 teaspoon Salt
7 One pint wide mouthed canning jars, sterilized

I a large bowl, cream sugar and shortening with an electric mixer. Add eggs and mix well. Add lemon juice, water, lemon peel, extract and poppy seeds.

Place dry ingredients in a seperate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients, and mix with a spoon. Place 1 cup of batter in 7 sterilized, well-greased, one pint wide-mouthed canning jars. Wipe batter from rim. Place on a baking sheet in 325 degree oven, and bake for 55 minutes or until a toothpick inserted in center comes out clean. Wipe rims, and seal with sterilized seals and rings.

Recipe by: =20

Posted to Bakery-Shoppe Digest V1 #217 by Lea <lhoover@...> on Sep 04, 1997

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